Dinner doesn’t have to be complicated to feel satisfying. This one-pan creamy chicken thighs with beet greens and summer vegetables comes together in just 30 minutes — about 10 minutes of chopping and 20 minutes of cooking. Tender chicken thighs, sweet corn, garden-fresh green beans, and earthy beet greens all simmer in a light, creamy white sauce for a simple but hearty meal.
I’m always on the lookout for new ways to use beet greens that go beyond tossing them into a salad or sautéing them on the side. With fall just around the corner, I wanted something a little cozier. This dish still makes the most of summer’s garden produce while hinting at the warmth of the season ahead. This recipe was the perfect fit: quick, creamy, and a delicious way to showcase those beet tops you don’t want to waste.
Love using seasonal veggies in your meals as much as I do? My sweet beet and kale salad with maple vinaigrette is simple and flavorful.
Why You’ll Love This Creamy One-Pan Chicken Thigh Meal
Fast & fuss-free. With just a little prep, this will be simmering on the stove in no time. You’ll love that dinner’s ready in half an hour without the pile of dishes.
A new way to use beet greens. Instead of tossing them aside, the greens melt right into the creamy sauce, giving the dish an earthy balance that feels fresh and different.
Seasonal comfort. It’s cozy enough for cool evenings but still celebrates garden produce — the perfect bridge between late summer and early fall.
A Note on Canadian Food Culture
Here in Canada, the change of seasons makes its way into the kitchen almost overnight. While summer might still offer warm afternoons, the first hints of chill in the air — especially in the evenings — come quickly. For many families, that shift lines up with back-to-school routines, when quick weeknight dinners and the comfort of something warm on the table take priority.
Traditionally, Canadian kitchens have always mirrored the seasons. Late summer produce like corn, beans, and garden greens is used up fast, before frosts sweep in and the stove becomes the heart of the home again. Family dinners grow cozier, meals lean creamier and heartier, and there’s a sense of returning to routine. A dish like this one-pan creamy chicken with beet greens fits right into that rhythm: it makes use of what’s fresh from the garden, but it also answers the call for warmth and nourishment as fall takes hold.
Let’s Start Making This Tasty Chicken With Beet Greens & Summer Veggie Dish
Start by getting everything ready — chop up your veggies and set your ingredients out so you’re not scrambling once the pan is hot. In a deep skillet, warm a little olive oil over medium-high heat.
Add the garlic for a quick sizzle, then lay in the chicken thighs. Let them brown for about three minutes per side, and while they’re cooking, sprinkle over salt, pepper, and just a pinch of tarragon for flavor.
Next, add in the sliced carrots and green beans. Cover the skillet with a lid and let those cook down for about five minutes, giving things a stir once or twice so nothing sticks. When they’ve softened a bit, lift the lid and toss in the beet leaves. Put the lid back on and let them steam for about three minutes until they wilt.
Now it’s time to bring it all together. Stir in the corn, then whisk up the milk, Dijon, and cornstarch to make a quick slurry.
Pour that into the pan and right away add the Parmesan cheese along with a shake of paprika. Give everything a good stir and let it bubble gently until the sauce thickens and coats the chicken and vegetables. Dinner’s ready straight from the skillet.
Ingredients:
Note to my Canadian readers: You’re not alone if you’re sourcing these ingredients without relying on U.S.-based imports. Given our country’s current challenges, supporting Canadian-owned businesses and Canadian-made products matters more than ever. Every little bit helps keep our food systems strong, our neighbors employed, and our dollars in our communities.
You will now find more Canadian content on the blog as I continue to source Canadian food brands and products.
And to our American friends—we still love you! We always have and will. But when possible, we’re leaning toward local to keep our shelves stocked and our people supported.
Boneless, skinless chicken thighs – juicy and quick-cooking, the perfect base for a one-pan meal.
Olive oil – just a drizzle to get the browning started.
Garlic – adds that fragrant depth right from the first sizzle.
Salt & black pepper – simple seasoning that makes everything else shine.
Dried tarragon – a light herbal note that pairs well with chicken.
Carrots – chopped into bite-sized pieces for sweetness and color. This recipe was essentially inspired by a trip to my local farmer’s market. Be sure to check yours to get the best of summer’s fresh bounty.
Green beans – for a fresh crunch that softens as it cooks.
Beet greens (tops) – the star here; tender and earthy, they wilt beautifully into the sauce.
Canned corn – sweet pops of flavor that balance the greens.
Paprika – a gentle smoky warmth to round things out.
Milk – the base of the creamy sauce. Neilsen dairy was used in this recipe. They always have milk with a great fresh taste!
Cornstarch – the thickening agent for the sauce. Cornstarch, when done right, is smoother and quicker to thicken than a traditional roux.
Dijon – whisked together for a quick, thickening slurry with just a hint of tang. I used French’s Dijon mustard in this recipe for its tangy kick.
Parmesan cheese – Regular dry Parmesan you would use for pasta is just the ticket. When it’s stirred in to finish the sauce, it gives it added richness and a savory edge.
Substitutions & Add-Ins For This One-Pan Chicken Dinner
Boneless, skinless chicken thighs → Use bone-in thighs for more flavor (add extra cooking time), or swap for chicken breasts if that’s what’s on hand. I don’t recommend using any chicken with skin, as the skin will render too much grease into the sauce.
Olive oil → Any neutral oil like avocado or canola works fine; butter will give extra richness.
Garlic → Garlic powder will work, but you may need to taste to be sure you’ve got enough of a good flavor from it. Alternatively, you can substitute shallots/onions, which will provide a milder flavor.
Salt & black pepper → Sea salt or seasoning salt will also work to bring out the flavors of the dish; white pepper for a softer bite.
Dried tarragon → Try thyme, oregano, or dried basil if you don’t keep tarragon around.
Carrots → Swap with potato, sweet potatoes, or turnips for a twist.
Green beans → Asparagus, snap peas, or zucchini will all fill the same fresh veggie role. NOTE: Zucchini can cook through and become soggy, so you will need to adjust when it is added to the dish.
Beet greens (tops) → Spinach, Swiss chard, kale, or even collard greens make easy swaps. NOTE: Just like the zucchini above, cook times vary for each vegetable.
Canned corn → Fresh corn (cut off the cob) or frozen kernels both work beautifully.
Paprika → Smoked paprika for depth, chili powder for a kick, or cayenne for heat.
Milk → Half-and-half or cream for a more decadent sauce, or unsweetened almond/soy/oat milk for dairy-free.
Cornstarch + Dijon slurry → Arrowroot or flour can sub for cornstarch; a squeeze of lemon or white wine vinegar for Dijon if you need a touch of tang.
Parmesan cheese → Pecorino, Grana Padano cheeses both work here, or nutritional yeast can be used if going dairy-free.
Expert Tips, Serving And Storing Suggestions For This Simple Chicken Dinner
Tip #1: Don’t rush the browning. Let the chicken get that golden crust — it builds flavor for the whole dish.
Tip #2: Add greens last. Beet tops cook down quickly, so don’t throw them in too early or they’ll disappear.
Tip #3: Stir as it thickens. Once the slurry and Parmesan go in, keep the spoon moving to prevent clumping.
This chicken is best served straight from the skillet while it’s still bubbling, with a crusty bread. If you’re in the mood for something more filling, you can spoon it over steamed rice, potatoes, or even buttered noodles for a hearty, stick-to-your-ribs kind of dinner. I also love pairing it with a simple side salad with a tangy vinaigrette; the freshness cuts through the creamy sauce and balances the whole meal.
Leftovers will keep well in the fridge for up to three days if stored in an airtight container. When it’s time to reheat, do it gently on the stovetop with just a little milk or water to loosen the sauce and bring it back to life. You can freeze this dish if you really need to, but keep in mind that creamy sauces don’t always thaw perfectly — the sauce may separate a little. A good stir while reheating usually pulls it back together, though, so nothing goes to waste.
If you’re looking for a quick, comforting dinner that still makes the most of fresh garden produce, give this One-Pan Creamy Chicken Thighs with Beet Greens a try. It’s simple enough for a weeknight, cozy enough for fall, and the kind of recipe you’ll want to keep in your back pocket whenever beet greens land in your kitchen.
One-Pan Creamy Chicken Thighs with Beet Greens
Equipment
- Jumbo Cooker AKA Deep Frying Pan
- Cutting board
- knife
- measuring cup
- Colander
- Tablespoon
- Teaspoon
- Stirring Implement
Ingredients
- 8 Chicken Thighs Boneless Skinless
- 3 Tbsp Olive Oil
- 3 Lrg Garlic Cloves Chopped
- 1 Tsp Salt
- 1 Tsp Black Pepper
- ½ Tsp Dried Tarragon
- 2 Cups Carrots Peeled and Sliced
- 2 Cups Green Beans Topped, Tailed, And Cut In Half
- 3 Cups Beet Greens Stems Removed, Chopped
- 1 Cup Corn Canned and Drained
- 1 Tbsp Paprika
- 1 Cup Parmesan Cheese
- 2 Cups Milk
- 2 Tbsp Dijon Mustard
- 2 Tbsp Cornstarch
Instructions
- Wash, chop vegetables and set everything out before cooking.
- Heat olive oil in a deep skillet over medium.3 Tbsp Olive Oil
- Add garlic and chicken thighs. Brown 3 minutes per side, seasoning with salt, pepper, and tarragon.8 Chicken Thighs, 3 Lrg Garlic, 1 Tsp Salt, 1 Tsp Black Pepper, ½ Tsp Dried Tarragon
- Add hearty vegetables. Stir in carrots and green beans. Cover and cook 5 minutes, stirring once or twice.2 Cups Carrots, 2 Cups Green Beans
- Add beet greens, cover again, and let steam down for about 3 minutes.3 Cups Beet Greens
- Stir in drained canned corn.1 Cup Corn
- In a small bowl, whisk a little of the milk, Dijon, and cornstarch into a slurry.2 Tbsp Dijon Mustard, 2 Tbsp Cornstarch, 2 Cups Milk
- Pour remaining milk into the saucepan and stir. Then add the slurry and keep stirring as it thickens.2 Cups Milk
- Once thickened add the parmesan and paprika and give it a final stir before serving.1 Tbsp Paprika, 1 Cup Parmesan Cheese
